Our family's journey to living purposefully in the present while looking eagerly to the future

Saturday, October 24, 2015

Burmese Fermented Tea Leaf Salad

I love the title of this Huffington Post article: Burmese Salads Are Better Than Yours. It is so true. I've already mentioned just how much we are enjoying Burmese food here, and their salads are amazing. We find that they are often unique and addicting.

One of the most interesting is also one of the most popular among the people here. Fermented Tea Leaf Salad is a combination of various dried nuts and legumes with fermented or pickled tea leaves. It's definitely an acquired taste, but it grows on you. I typically buy the dried ingredients and tea leaves already fermented and seasoned at the Burmese day market, but it is possible to make it from scratch at home. (It probably wouldn't be as oily this way as well).

Combine all ingredients in large bowl, and mix well. Divide between two plates, and serve, with garnishes.

To make fried garlic, slice as many cloves of garlic lengthwise as desired. Saute slowly in peanut oil to cover until garlic is lightly browned on both sides. Remove from oil, and place on paper towels to dry. Refrigerate in tightly covered container.

Or you can cheat and buy the kit on Amazon. It's still not the same as buying the "kit" that I can get at the day market, but it looks simple and easy.